健脾祛湿糕的研制  

Preparation of a Healthy Cake with Funciton of Invigorating Spleen for Eliminating Dampness

作　　者：林焕贤[1] 顾采琴[1] 陈宏发[1] 陈瑞[1] 邓艳芳[1] 崔燕玲[1] 李燕尧[1] 

机构地区：[1]广州大学化学化工学院食品系,广东广州510006

出　　处：《现代食品科技》2013年第7期1670-1674,1626,共6页Modern Food Science and Technology

基　　金：广东省大学生创新实验项目(1107812002);广州大学挑战杯项目

摘　　要：以山药、茯苓、莲子、红枣为主要原料,通过单因素和多因素正交试验,研究了健脾祛湿糕表皮和馅料的最佳配方和最佳工艺参数。结果表明:表皮的最佳配方为:山药粉8.00%、茯苓粉7.33%、砂糖为14.67%、色拉油为6.67%;馅料的最佳配方为:砂糖20.00%、红枣粉20.00%、莲子粉2.004%、柠檬酸添0.20%。本产品含有总糖32.02%、粗多糖13.92%、细菌菌落10个/20 g,大肠菌群10个/20 g,大肠杆菌未检出,霉菌20个/20 g,符合国家标准要求。产品外皮形状饱满,色泽均匀,质地细腻、有弹性,具有山药和茯苓特有的蛋糕风味。The optimal formula and processing parameters of the epidermis and filling materials of a new kind of cake made of Chinese yam,tuckahoe,lotus seed and red jujube were studied by one factor and orthogonal test.The results showed that the optimal formula of epidermis was： Chinese yam powder 8.00%,tuckahoe powder 7.33%,sugar 14.67% and salad oil 6.67%.The best formula of filling materials was： sugar 20.00%,red jujube powder 20.00%,lotus seed powder 24.00% and citric acid 0.20%.The cake contained coarse polysaccharide 13.92% with good shap,uniformity colour,good texture and flavour.In addition,microbiology detection of the product showed bacteria count 10 and mildew colony 20,lower than the detection limits of the national standard.

关 键 词：山药 茯苓 莲子 红枣 糕点 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]